Perfectly seared filet mignon topped with Béarnaise sauce, plated with pommes Anna and charred asparagus on a matte black plate in fine dining style.

I remember the first time I tasted filet mignon with Béarnaise sauce—not at a steakhouse, but in a quiet courtyard restaurant tucked away in Bordeaux. The air smelled like browned butter and garden herbs, the white linen napkins perfectly folded. When the plate arrived, it was breathtaking: a perfectly seared medallion of filet, glossy with resting juices, topped with a delicate spoon of golden Béarnaise that shimmered under the candlelight.

The first bite was unforgettable—tender as silk, buttery on the tongue, and then came that tangy, herby, velvety Béarnaise, bursting with shallot, vinegar, and tarragon. That dish changed the way I thought about steak. It taught me a truth that every fine dining chef lives by: precision is power.

The secret, I later learned from a mentor, is restraint. Let the ingredients shine. No fussy sides, no over-seasoning. Just a perfectly rested filet, a balanced Béarnaise, and textures that work in harmony.

This recipe brings that vision to life. Whether you’re hosting guests or treating yourself to a quiet gourmet evening, this dish will teach you how to cook with elegance, plate with clarity, and serve with soul.


Ingredients for Filet Mignon with Béarnaise Sauce

High-quality ingredients are non-negotiable here. This dish thrives on flavor purity, so source the best you can find.

🥩 For the Filet Mignon:

  • 2 filet mignon steaks (6 oz each) – center-cut, about 2 inches thick (go for grass-fed or prime-grade beef for tenderness)
  • 2 tbsp unsalted butter – for basting (recommend Kerrygold or Plugrá)
  • 1 tbsp olive oil – for searing
  • Flaky sea salt & freshly cracked black pepper – to season generously

🧈 For the Classic Béarnaise Sauce:

  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • 1 tbsp dry white wine (Sauvignon Blanc or dry Vermouth)
  • 1 tbsp minced shallot
  • 1 tsp chopped fresh tarragon
  • ½ cup unsalted butter, melted (clarified if possible)
  • Salt & white pepper, to taste
  • Pinch of lemon juice (optional for brightness)

🍽️ Optional Sides (for full plate balance):

  • Pommes Anna – thinly sliced golden potatoes, layered and roasted crisp
  • Charred asparagus or haricots verts
  • Micro chervil or baby tarragon – for plating finesse

💡 Pro Tip: Let the filet rest at room temperature for 30 minutes before cooking. Cold steak = uneven cooking.


Step 1: Searing the Perfect Filet Mignon

Ingredients Used in This Step:

✔ Filet mignon, butter, olive oil, salt, pepper

Method:

1️⃣ Preheat oven to 400°F (200°C).
2️⃣ Pat the filet dry and season all sides with salt and cracked pepper.
3️⃣ Heat a heavy skillet (cast iron preferred) over medium-high heat.
4️⃣ Add olive oil, then sear steaks for 2–3 minutes per side until crust forms.
5️⃣ Add butter and baste for 30 seconds.
6️⃣ Transfer skillet to oven and cook for:

  • 3–4 minutes (rare)
  • 5–6 minutes (medium-rare)
  • 7–8 minutes (medium)

7️⃣ Rest for 5–7 minutes under foil.

💡 Chef’s Insight: Use a meat thermometer. 130°F (54°C) = perfect medium rare. Resting is critical for juicy slices.


Step 2: Mastering Béarnaise Sauce Like a French Chef

Ingredients Used in This Step:

✔ Egg yolks, vinegar, wine, shallot, butter, tarragon

Method:

1️⃣ In a small saucepan, combine vinegar, wine, shallots, and half the tarragon.
2️⃣ Simmer until reduced by half. Let cool slightly.
3️⃣ In a heatproof bowl, whisk egg yolks with the reduction over a double boiler, whisking constantly until thick and pale.
4️⃣ Slowly drizzle in warm melted butter, whisking into a creamy emulsion.
5️⃣ Stir in remaining chopped tarragon, and season with salt, white pepper, and a touch of lemon.

💡 Pro Tip: Remove from heat the moment the sauce thickens. Overcooking = scrambled eggs. Keep warm, not hot.


Step 3: Optional – Pommes Anna (Golden Potato Side)

Ingredients Used in This Step:

✔ Yukon Gold potatoes, clarified butter, salt

Method:

1️⃣ Thinly slice peeled potatoes with a mandoline.
2️⃣ Layer in a small ring mold, brushing each layer with clarified butter and a pinch of salt.
3️⃣ Bake at 375°F (190°C) for 30–40 minutes until golden and crisp on top.
4️⃣ Unmold carefully and slice into clean rounds.

💡 Pro Tip: Press with a weight halfway through baking to help layers set into a single, beautiful disc.


Step 4: Plating Like a Pro

Plating Technique:

✔ Center the filet mignon on a dark matte plate.
✔ Spoon Béarnaise over the top, letting it naturally cascade just one side.
✔ Add Pommes Anna to one side, stacked and crisp.
✔ Place charred asparagus spears or greens parallel to the filet for balance.
✔ Garnish with micro tarragon or a fresh chervil leaf for finesse.
✔ Optional: swipe demi-glace in a curved streak around the base for visual drama.

💡 Pro Tip: Use a hot spoon for perfect Béarnaise placement. A warm plate keeps everything service-level perfect.


Wine Pairing for Filet Mignon with Béarnaise Sauce

🍷 Left-Bank Bordeaux – Cab-driven blends like Pauillac pair beautifully with the richness of the steak and tarragon.
🍷 Syrah (Côte-Rôtie or Northern Rhône) – Peppery and structured, it cuts through the butter and complements the sear.
🥂 Vintage Champagne (Brut Nature) – For a high-contrast pairing that resets the palate between bites.


Frequently Asked Questions (FAQs)

1. Can I make Béarnaise sauce ahead of time?

✔ Partially. You can prep the reduction early, but the emulsified sauce must be made fresh or it may break.

2. What if my Béarnaise splits?

✔ Whisk in a splash of warm water off-heat to bring it back. Or restart with a fresh yolk and slowly whisk the broken sauce in.

3. Can I pan-sear without an oven?

✔ Yes—cook the filet lower and longer on the stovetop, finishing with frequent basting.

4. Can I sub another cut for filet mignon?

✔ Try beef tenderloin medallions or even flat iron steak, but adjust cooking time and tenderness expectations accordingly.


Final Thoughts

Filet Mignon with Béarnaise Sauce is a masterclass in balance.
The richness of the meat, the silk of the sauce, the clean starch of Pommes Anna—it’s precision, elegance, and indulgence on a plate.

If you’ve ever wanted to plate like a chef, this is the dish. It’s where French technique meets modern presentation—a perfect dinner party main or a luxurious solo indulgence.

🔥 Ready to plate this yourself? Tag your creation with #BeyondEveryBite and show us your twist on this fine dining classic!

Bon appétit, Chef! 🥩✨🇫🇷